Eatentions

Organic * Local * Sustainable

Michelle Michelotti-Martinez

Grilled Harvest Vegetables with Burrata Cheese

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Harvest Vegetables with Fresh Burrata

Harvest Vegetables with Fresh Burrata 1

There probably isn’t an easier recipe than this one which makes it either good or not so good to post…nonetheless, I am putting this on the blog because of all the times I just need a memory jog or a slightly new twist to an old classic.

Grilled harvest vegetables rock on their own but top them with some fresh burrata cheese and you will believe you have gone to another dimension of food! Something magical happens when the fresh, soft burrata hits the warm veggies and melts over them creating ooey gooey goodness…..oh the textures and tastes of comfort food bliss, life’s simple pleasures for a foodie…..

I make a big batch of these on the weekend, some for immediate consumption and some for the coming week. My choices of what to grill this time of year is completely dependent on my farming buddies at the local market but if you aren’t a frequent goer to these events, any grocery store will have a great selection of organic yummies so have some fun and pick what you will actually eat….

Shopping and choosing is the hardest part of this recipe so after that task is completed clean them up, slice in half, pour over some olive oil, and sprinkle with salt and pepper…last but not least, grill em’! Honestly, that is it…not much sexier than that but what will be is the food experience waiting for you when they are done.

Copy this recipe exactly or change up the veggies and the cheese, your choice. Every time you do, it will be a new culinary delight…..

5.0 from 1 reviews
Grilled Harvest Vegetables with Burrata
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • Harvest Vegetables:
  • 2 - Zucchini
  • 4 - Assorted Bell Peppers
  • 2 - Eggplant
  • Burrata Cheese
  • Olive Oil
  • Sea Salt
  • Fresh Ground Pepper
Instructions
  1. Wash and cut vegetables length-wise. Top with olive oil and salt and pepper.
  2. Heat Grill. Place vegetables onto grill and cook until desired doneness.
  3. Remove from grill and cut into large pieces. Mix together and add more olive oil, salt and pepper, if desired.
  4. Top with chunks of burrata cheese and serve warm

 

Honey Chipotle Shrimp Skewers

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Grilled Sweet and Spicy Shrimp 2

I don’t know if there is an easier or more delicious seafood than shrimp, seriously. In less than 30 minutes you can grill, bake, sauté, or boil and add to a sauce (or not) of your choice and whoala, insta din din….I am certain you can easily claim chef-hood after any preparation of shrimp….that is, if it matters to you.

In our casa, we have it once a week (at least) and this simple preparation of honey chipotle grilled shrimp ROCKS, especially in the summer served with a guacamole greek yogurt dip as a side (or pop them into your mouth right off the grill like we do!) This way, who needs to even bother with the dipping sauce, just replace it with a crisp white or rose wine and you won’t notice.

Whatever you do, don’t let the soaking of the skewers deter you and if it does, just don’t use them…. instead grill in a metal pan with holes or use metal skewers. I promise these little gems taste the same whether on a skewer or on a grill pan, they are the simply the star of the show.

If you don’t like spice you will love these, the balance of chipotle and honey is perfection. You wouldn’t think a dish with 5 simple ingredients could be so decadent but it is and if you need a quick app, this is a sure winner. I don’t know anyone who doesn’t adore shrimp and if they don’t, maybe you need to question your friends…

So this weekend while the weather is warm and fall is just beginning, break out your favorite wine, fire up the grill, and enjoy these as a starter or a main…you’ll thank me later.

Honey Chipotle Grilled Shrimp Skewers
 
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Recipe type: Appetizer or Main
Serves: 4
Ingredients
  • Shrimp Skewers
  • 1 lb peeled and deveined shrimp
  • 2 chipotles in adobo sauce, minced
  • 2 generous spoonfuls of the adobo sauce
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • bunch of cilantro, chopped
  • wooden skewers
Instructions
  1. First, marinate the shrimp and soak the skewers in water. Combine the minced chilis, the adobo sauce, olive oil, and honey in a large bowl, and whisk to combine. Add the peeled and deveined shrimp, and marinate in the refrigerator for 30 minutes, tossing occasionally.
  2. After the shrimp has marinated 30 minutes, thread the shrimp on the skewers, about 4 per skewer, making sure that the skewer pierces through the tail and head portions – this will help ensure that they do not swivel around when grilling. Heat your grill (or grill pan) to high heat, and grill the skewers, flipping halfway through cooking time, until the shrimp are slightly charred on the outside and are just barely opaque on the inside, about 2 minutes per side. Be careful not to overcook the shrimp, and remember they will continue to cook for a minute or so after you pull them off the grill.
  3. Top with cilantro and serve right away!

Grilled Sweet and Spicy Shrimp 1

Olive Oil Ricotta Cake with Plums

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Olive Oil Ricotta Cake with Plums 7

Olive Oil Ricotta Cake with Plums 5

I am a TOTAL sucker for Italian desserts, TOTAL. Well, a sucker for anything Italian really but since I am not a HUGE sugar girl, the desserts the Italians feast on to me are a perfect balance of cake, sugar, fruit, and indulgence…

I stumbled across this olive oil ricotta cake with plums from smitten kitchen during fruit harvest. I was getting totally burnt out of canning “another version of plum or peach butter” and was seriously looking for a small butter knife to put me out of my misery…..honestly it was pretty bad about day 20. I mean after 150 jars of fruit butter you are spent, trust me, SPENT.

I decided to hit the Internet and not the knife drawer to get some creative ideas on desserts for during the winter. I wanted something I could pull out of the freezer and have fresh and delicious sweet fruit from the fall harvest. This criterion doesn’t leave a ton of options so when I found this cake recipe, I was totally STOKED! It was perfect. I love ricotta, olive oil, and cake! Now I had the option to change up the fruit on top or mix some into the batter or whatever, I just knew me and my sweet tooth would be jazzed come December.

This olive oil ricotta cake is the happiest of both sides of the dessert fence. It satisfies the sweet tooth AND I don’t feel as guilty because it isn’t drudged in frosting and 3 layers tall. (Although the whip cream I usually make could become an argument), but nonetheless, it still feels a bit “guiltless” than some of others…

If you are finding yourself canning and looking for a butter knife, make this cake. If you find yourself feeling guilty just remember, who cares it’s LA DOLCE VITA…isn’t that Italian way….now go and enjoy and put down the butter knife.

Olive Oil Ricotta Cake with Plums
 
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Recipe type: Dessert
Cuisine: Italian
Serves: 10
Ingredients
  • Butter for pan
  • 1 cup fresh, full-fat ricotta
  • ⅓ cup olive oil
  • 1 cup granulated sugar
  • 1 tablespoon freshly grated lemon zest
  • 2 large eggs
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 9-10 small plums, halved, pitted, and set aside (I used fresh Italian Plums but any type would work)
  • 1 tablespoon sugar or honey
  • Confectioner's sugar, for dusting
Instructions
  1. Preheat your oven to 350° F, and butter and flour a 9-inch springform.
  2. In a large mixing bowl, combine and whisk the ricotta, oil, sugar, and zest together.
  3. Add one egg, whisk well; add the next, whisk again.
  4. Sift all of the dry ingredients, except for the confectioner's sugar, directly over the wet ingredients you just whisked together. Mix with a spoon gently until just combined.
  5. Pour the batter into the cake pan, spreading it out evenly as needed. If your plums are very tart, toss them with a tablespoon of sugar or honey, and place them in the top of the cake, cut-side down. Bake for 35 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a toothpick comes out of the cake cleanly. (Depending on your oven, this could take up to 45 minutes.) Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack. Dust with confectioner's sugar, and serve slightly warm or at room temperature. This cake is awesome with whipped cream!

Olive Oil Ricotta Cake with Plums 4

Grilled Iron Steak with Balsamic Soaked Raisin and Green Olive Salsa

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Grilled Iron Steak with Balsamic Soaked Raisin and Green Olive Salsa

Grilled Iron Steak with Balsamic Soaked Raisin and Green Olive Salsa 1

Grilled Iron Steak with Balsamic Soaked Raisin and Green Olive Salsa 4

Who doesn’t LOVE the grilling season? I know for us, we do it 5 of the 7 nights of the week and make it a long evening of ritual and enjoyment.

While the grill heats, we usually check out the garden, talk about what is working and growing…..then we ewww and awww over the new flowers, herbs, and sprouts. I usually fill the bird feeder so we can hear the songs of chatter amongst them as they “frenzy” around the feeding tube while we peruse the backyard. We have such a lush oasis in the high desert of New Mexico and it just rocks.

Okay, now back to the food which is our evening highlight and one of our favorites is to grill iron steak marinated in a dry rub and serve it with a balsamic soaked raisin and green olive salsa, the perfect marriage of sweet, acid, and salt.

Years ago, cuts like flank, iron, or skirt were considered the cheaper cuts and not really prized for any type of gourmet experience but now in the world of culinary diversion and experimentation, chefs and home cooks from around the globe have reignited these cuts with dry or wet rubs accompanied with salsas, sauces, pesto’s, and the like….they are still fairly inexpensive and totally fill our “grill cravings”!

So if you are looking for something really easy and delish, this dish is divine! We always double the salsa recipe and put out some fresh grilled corn tortillas to munch on while we wonder the oasis…….

Grilled Iron Steak with Balsamic Soaked Raisin and Green Olive Salsa
 
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Recipe type: Main
Serves: 4-6
Ingredients
  • Iron Steak Rub:
  • 1-2 tablespoons chili powder
  • 1 tablespoon dark brown sugar or coconut palm sugar
  • 1½ teaspoons ground cumin
  • 1½ teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked pepper
  • 2 lbs iron steak brought to room temperature
  • 1 tablespoon olive oil
  • Balsamic Soaked Raisins and Green Olive Salsa:
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons chopped white onion
  • ⅓ cup green olives, chopped
  • 2 tablespoons raisins
  • ½ cup balsamic vinegar
Instructions
  1. Iron Steak Rub:
  2. Mix all ingredients in a bowl.
  3. About 2-3 hours before grilling, sprinkle steak with spice rub on both sides, cover and put in fridge. Remove from fridge 30 minutes before grilling.
  4. Turn grill onto medium high heat. Cook steaks for about 15-20 or until medium rare. Remove from grill and let rest 10 minutes and then slice.
  5. How to Make Balsamic Soaked Raisins and Green Olive Salsa:
  6. Put raisins and balsamic vinegar in a small saucepan. Heat, then reduce to low and simmer until balsamic is reduced by at least half and raisin are plumped. Remove raisins with a slotted spoon, letting the reduced balsamic drip out, and put them in a bowl with the olives, cilantro, and chopped onion.